Pickled fish is such a uniquely South African dish, if any of you are having friends or family out for the world cup, you want to make a batch of this pickled fish recipe. It keeps in the fridge for ages ready for a quick meal, is simple to make and will be a hit with your visitors. Sorry about the pic!
What you need
2kg Yellowtail or kingklip fillets
Flour for dredging
Salt & Pepper
750ml white wine vinegar
2 teaspoons turmeric
2 teaspoons mild curry powder
1 heaped teaspoon salt
2 teaspoons whole black peppercorns
3 teaspoons coriander seeds
½ teaspoon ginger powder
4 large onions sliced
6 bay leaves
2 tablespoons Maizedna (cornflour) mixed with 125ml water
Cut the fish into nice size pieces that will make 2 pieces per portion.
Heat some oil in a pan and fry the fish fillets after dredging in seasoned flour, until cooked through, remove, set aside and when cool enough to handle remove the skin.
To make the pickling sauce put a pot on the stove on a medium to high heat and add the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, ginger and coriander. Bring it to the boil while you stir. It is important to stir while the sugar dissolves.
Now add the bay leaves and the onions, reduce the heat to low and simmer for about 10 minutes to soften the onions, you don’t want them completely soft but softened with a firm center.
Now add the maizena and water mixture and stir until the sauce thickens. This should take no more than 2 mintues.
In a large glass or ceramic dish, layer the fish with onions from the sauce between each layer and a few on the top. The pour over the sauce, cover with cling wrap and pop in the fridge.
If you can resist it, leave it to pickle for a few days before you try it, but it can be eaten the next day.
It will last for a few months in the fridge as long as it is covered with the sauce.